Pork Loin Steak & Twice-Cooked Potatoes
Take your cooking skills to the next level!
- Eggs
- Soy
- Milk
Time to unleash your inner chef! Tonight we’re digging in to meltingly tender pork loin with leeks, braised to bring out all their natural sweetness. We think the real star of the show here is the twice-cooked roast potatoes - don’t worry, we’ve given you all the tips and tricks to achieve your crispiest roasties yet!
Ingredients
1 sachet
Vegetable Stock Powder
1 packet
Leek
1 packet
Green beans
300 g
Pork Loin Steaks
1
Carrot
2
Garlic
3
Potato
1 packet
Garlic Aioli
(Contains: Eggs, Soy)
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
15 g
butter
(Contains: Milk)
1 tsp
balsamic vinegar
Nutrition
Utensils
Cooking Steps
• See Top Steak Tips! (below left). Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut potato into bite-sized chunks. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Meanwhile, finely chop garlic. Trim green beans. Thinly slice carrot into sticks. Slice leek into 1cm thick rounds. • Place pork loin steak between two sheets of baking paper. Pound pork with a meat mallet or rolling pin until slightly flattened. Season pork with salt and pepper.
• Drain the potatoes well then transfer to a lined oven tray. • Season generously with salt and pepper, drizzle with olive oil and toss to coat. Bake until tender, 20-25 minutes. TIP: Tossing and roughing the edges helps the potatoes get crisp edges while roasting!
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.
• While the pork is cooking, heat a second large frying pan over medium-high heat with a drizzle of olive oil. • Cook green beans and carrot until tender, 4-5 minutes. Transfer to a bowl and cover to keep warm. TIP: Add a splash of water to the pan to speed up the cooking process!
• While pork is resting, wipe out frying pan then return to high heat with a drizzle of olive oil. • Cook leek, tossing, until slightly charred, 1-2 minutes. Add garlic and cook until fragrant, 1 minute. • Reduce heat to medium, then add the water, vegetable stock powder, the butter and balsamic vinegar and cook, tossing, to combine. • Cover with a lid or foil, and simmer until tender and liquid has slightly thickened, 2-3 minutes.
• Slice seared pork steak. • Divide pork steak, twice-cooked potatoes, and veggies between plates. • Top pork with braised leek and any remaining pan sauce. • Serve with bearnaise sauce. Enjoy!
